This comforting casserole is a great way to use leftover chili. Any chili recipe will work here!
Difficulty: Medium
Hands-on: 25 minutes
Total: 1 hour 5 minutes
Serves: 8 
Ingredients
2 tsp. olive oil
½ medium onion, peeled and minced
1 small red bell pepper, seeded and diced
1 poblano pepper, seeded and minced
1 tsp. salt, divided
2 cups beef chili without beans
8 oz. shredded Cheddar cheese, divided
1 package (10 oz.) frozen corn, thawed
1 cup cornmeal
1 Tbsp. sugar
1 clove garlic, peeled and minced
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. chili powder
1 cup buttermilk
2 large eggs
3 Tbsp. vegetable oil
1 cup sour cream
4 Tbsp. chopped fresh cilantro
Directions
Step 1
Preheat oven to 375°F. Heat olive oil in a large cast-iron pan over medium heat. When the oil begins to shimmer, add the peppers, onion, chilies, and ½ teaspoon salt and cook until all the vegetables are very soft and beginning to brown around the edges, about 10 minutes.
Step 2
Add the chili. Bring mixture up to a simmer then remove from the heat. Spread one third of the shredded cheese over the chili. Set aside.
Step 3
Pulse the corn in a food processor several times until it is chopped, but not puréed. In a bowl, combine the corn meal, sugar, garlic, remaining salt, baking powder, and baking soda in a medium bowl. In another bowl combine the corn, buttermilk, eggs and vegetable oil. Add the wet ingredients to the dry ingredients and fold in another third of the cheese.
Step 4
Pour the cornbread batter over the chili in the cast-iron pan. Mix the chili powder with the last third of the shredded cheese and sprinkle over the top of the cornbread batter.
Step 5
Bake for 35-40 minutes, or until the top of the casserole is evenly brown and the center of the casserole springs back when lightly touched. Serve with sour cream and cilantro.
